Make It

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

I have made this recipe numerous times and absolutely LOVE it. I use half hamburger, half italian sausage and add mushrooms to the sauce mixture. I also add some crushed red pepper to spice it up a bit. I've recommended it to many friends who also love it!

crystald64

posted:

5/8/2011

This was very easy to make... Your kids will like it and so will you

kenfolf

posted:

4/4/2011

These instructions are easy to follow. I seasoned my meat while browning and wished I had added more sauce to the meat mixture because I like my lasagna to be a bit more saucy. My family loved it!

jojodancer113

posted:

4/1/2011

This was so easy and they loved it! I added a layer of spinach and some italian seasoning to the ricotta.

engrtech

posted:

3/25/2011

It was wonderful and then I put it in the slow-cooker and the texture made it hard to eat.

a cook

posted:

3/16/2011

Made the lasagna last night and it was just as good as if I had made it in the oven. I changed the recipe slightly, used a 32 oz jar of sauce and ½ cup of water and used all but about a cup of the sauce/meat mixture and it was wonderful. My friends raved about how good it was and they were amazed it only took about 20 minutes to prepare. I will definitely make this again.

klo806

posted:

3/11/2011

This recipe was great! All my guests loved it. Will make it again and again.

lola23

posted:

2/24/2011

Super easy and great go-to meal.

krismort60

posted:

2/15/2011

I added onion and garlic to the ground beef, more spices to the jarred sauce and another layer of noodles. It still had way too much meat sauce per noodles for a traditional lasagna. The flavor would have been much the same as my homemade lasagna if I'd used my homemade sauce but chose to doctor the jarred sauce to save time. The key is to use a sauce you like. I thought the sauce was thin enough so didn't add water. The 15 minute prep time was WAY underestimated unless you're making this sort of thing every day in the Kraft test kitchen. I cooked for about 3 hours and the pasta was done just right but the cheese added at the end didn't really melt until I put the crock in a hot oven to finish it off. I said that I would make the recipe again but I wouldn't use large lasagna noodles as it didn't save me any prep time. I'll try it next time with another type of good-quality pasta in place of the lasagna. The cooking time was accurate for the cooker I used but would have been way too lon

lisam427

posted:

2/14/2011

we did not like this at all. we ended up throwing it out and eating sandwiches for dinner.